parched wild rice

A rich soup inspired by ponds and lakes made with duck stock, wild rice, wapato tubers and dried morels. It's fancy cream of wild rice and mushroom soup. 
Serves 2-4

Duck Soup with Wapato, Morels and Wild Rice

carrot,

celery,

oz yellow onion,

garlic, minced

duck fat

½ oz dried morels (preferably small ones *see note)

all purpose flour

wapato

Heaping cup of cooked parched wild rice

duck stock

ramp leaves

dried bee balm (optional)

heavy cream

Kosher salt and fresh ground black pepper

Ramp leaf oil (to garnish (optional))

Rehydrate the morels in the stock for 15 minutes.

Agitate the morels by swishing them around to help remove any clinging dirt. Remove the morels, squeeze dry and reserve.

Ideally your morels are small enough to be in bite sized pieces whole, if they’re larger, cut them into large bite-sized pieces. Reserve the stock and rehydrated morels separately.

Dried morels

In a 3 quart or similar saucepot sweat the carrot, onion, celery and garlic on medium heat in the duck fat until translucent and completely cooked, about 10 minutes.

Season the vegetables with a good pinch of salt. Add the flour, stir to coat the vegetables and cook for a few minutes more.

Add the splash of sherry and cook for a minute to remove the alcohol.

Add the morel-infused stock, making sure to leave any grit that’s settled on the bottom behind, along with the wapato, wild rice, rehydrated morels, ramp leaves, bay leaf and bee balm if using, bring to a simmer and cook for 20 minutes on low heat or until the wapato is tender.

Build the soup

Finally, stir in the cream, taste and adjust the seasoning for salt and a little fresh ground black pepper until it tastes good to you.

Judge the consistency of the soup. If it looks a little loose, add a little more wild rice, if it looks too thick, add a bit of stock. The soup will thicken over time as it sits.

Finishing

Stir in the cooked duck or other meat, heat through and serve garnished with the ramp oil if using. It’ll be better the next day after the wild rice has had a chance to absorb liquid and transfer its flavor to the soup.

Serving

A spicy creole-inspired blood sausage made with rice, onions, herbs and spices.

Blood Sausage

lbs ground pork (lamb or chicken)

2.5 lbs (5 cups) blood (lamb or chicken)

lb (4 cups) finely diced yellow onion

lb (4 cups) sliced green onion

garlic

(1.5 tablespoons) kosher salt

natural hog casings, as needed (37 mm size)

rice

Italian parsley (roughly 2 bunches)

smoked paprika

cayenne pepper (or

rice flour (*see note)

Cook the rice the night before, it&#39;s better if it&#39;s dried out a bit.

Wild rice

Saute the yellow onions and garlic lightly in the oil with the paprika and cayenne and cook in the lard for 15 minutes on medium-low, until the onions are completely cooked. Stir in the green onions off the heat and allow them to wilt.

Cool the onions and reserve.

Onion mixture

Combine the onion mixture with the ground pork, blood, and remaining ingredients.

Cook a little of the mixture to double check the seasoning and adjust as needed, then pack into casings. Chill overnight to hydrate the flour and make it easier to case (optional).

I like to keep the blood sausages around 2 feet, so they can fit easily into a pot of simmering water.

Blend the sausage and adjust the seasoning

Poach the sausages in simmering, lightly salted water until hot throughout, and firm, about 10-15 minutes, then dry, portion, vacuum seal and freeze.

To serve the sausages, saute or roast them until browned, then cut into thick coins and fry crisp. Nothing could be better with eggs.

Poach, portion and store

hi, i live in oklahoma and make german bloodsausage all the time, but it is a pork/blood/bacon sausage, no rice, but i am going to make yours, necause i like boudin and this recipie sounds great. anhow, the reason i wrote is the blood. i tried years ago to find some and found it impossible until i went to AMAZON, GB, they have freezedried blood and mail it to the us. this product is really great, easy to portion and stayes fresh as long as it is vacuum packed again (at least thats how i keep it fresh). i have it now for 5+ years and no change in looks, taste or smell. hope this helps someone who has problems getting blood in the US

Hello I’m a professional chef I don’t really agree with the parched wild rice but you like that so I won’t judge you.

This recipe is outstanding for spring it was delicious when I tried it.

i am a survivalist,and am all ways looking for things one could make in the wild with small issues but still doable. this one is making the book,but now heres my mainquestion,insted of white rice,could one do this recipe using wild rice? i ask due to my state has it everywhere, i assume one can,but figured i would ask,hell to be honest the recipe i will be using deer meat,deer blood,and foraged wild spices,like wild onion/garlic,using boiled hickory root for the salt. and deer intestines for the casings, once done i will be tossing the 50% done sausages in the smoke house to finish. whats your thought on this?

Using Rice In The Sausage Will Soak Up The Blood. Personally, I Prefer To Drink My Blood Instead Of Eat It Because That Gets The Best Vampire Juices To My Energy Cortex.

https://www.youtube.com/watch?v=8uES4yOwU6I

My favorite blood sausage. I walk you through the process from start to finish here. A must-try if you're into home butchery.

https://foragerchef.com/wild-rice-blood-sausage/

Other recipes using blood 
Scandinavian Blood Bread 
https://foragerchef.com/blood-bread/
Chicken Blood Sausage 
https://foragerchef.com/chicken-blood-sausage/
Blood Sausage Potato Hash 
https://foragerchef.com/fried-blood-sausage-and-potatoes/

How to Make Blood Sausage

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